is yogurt and curd same - #43587
I am really confused about something that's been bugging me lately. I’ve heard a lot of people say that yogurt and curd are the same thing, but I’m starting to wonder if that’s actually true? Like, I remember back when I was in India visiting family, my grandma always made fresh curd every day. She would leave the milk out overnight, and boom, we had some delicious, creamy curd the next morning!!! But then I came back home and saw yogurt at the store, and it felt different? A friend told me they’re basically identical, but then I looked up some stuff and read that they might have different cultures or something. I’ve even seen different health benefits mentioned for each, and now I’m lost!! Are they the same, or is there a fundamental difference between yogurt and curd? Also, if I want to make homemade yogurt or curd for my family, do I need to make sure I use a specific type of milk or culture? I’m just looking for some clarity on this before I go on experimenting in the kitchen and confuse everyone around me, haha! Thanks for any insights!
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Doctors' responses
Yogurt and curd may look similar and often, people use the terms interchangeably, but they are not quite the same. Both are dairy products resulting from the fermentation of milk, but differences lie in the fermenting agents used.
Curd, traditionally made at home, especially in regions like India, involves a natural fermentation process. To make curd, a small amount of the previous day’s curd is added to warm milk and left to ferment overnight at room temperature. Here, the primary fermenting agents are strains of Lactococcus lactis and Lactococcus cremoris. This natural fermentation results in probiotics that vary each time you make it, thus offering diverse benefits that contribute to digestive health.
Yogurt, on the other hand, is produced using specific bacterial strains such as Lactobacillus bulgaricus and Streptococcus thermophilus. The controlled fermentation process often yields more predictable probiotic content. Thus, yogurt sold in markets, often pasteurized, may not offer the same variety of bacterial strains as customary curd, but provides consistency in texture and taste, and is fortified sometimes.
For making curd or yogurt at home, whole milk is a good choice as it ensures a creamier texture, though you can use low-fat or skim milk if preferred. For optimal antibacterial effect, use full-fat milk, warm it (not boiling) before adding a starter of existing curd or culture. Cover and keep it in a warm place - ambiance plays its part significantly in distilling flavors and textures.
When you need a consistent probiotic profile, store-bought yogurt can be a boon, but if variety and traditional value appeal more, homemade curd is the way to go. Be sure to experiment with different cultures to find the one that tastes best for you and your family. Remember, it’s an art as much as a science, you might find joy in perfecting your own version of these delightful dairy dishes!

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